Happy Thanksgiving

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That is a good post.

However, part from buying a plant and then tending to your own potted plant, there is another way which I use.

In the farmers' market I visit each week end, one of the organic stalls sells herbs that the vendor grows himself. He will sell some of them (often basil in summer) as plants in little pots, or as plantings. He also sells a small range of outstandingly good vegetables, mostly salad greens, carrots, onions, parsnips and apples.

However, he also sells the fresh herbs in small packets already picked and packed (usually that morning, or the previous evening).

Anyway, this is where I buy my fresh thyme, rosemary, chives, parsley, mint, basil, dill, coriander, and sometimes sage. Sometimes, garlic, too, as this guy sells garlic heads, - which he grows himself, and wild garlic leaves (and the most amazing wild garlic pesto) early in the year when it is in season.

Now, not all of them are available all of the time, but most are.

That's one method. The issue with that is since I like keeping plants, I can weed out the young ones and "clone" the best of the bunch. The most I keep basil is 2.5-3 years. First flush basil isn't as good and tasty as 2nd flush. SoCal weather allows basil to flourish for years, but 2nd flush is always the best.

There is a variety of basil out there that's more romaine lettuce like. I believe it's called lettuce basil, actually. Large leaves and very mild flavor. I grew it a few years ago but didn't like it very much and tosses the seeds I had remaining. Of 100 cuts, I'll usually get around 80 successful rootings going.

Also have several rose pods to crack open in a few weeks and plant. We have many roses but haven't been too fortunate getting bees or whatever to pollinate them. We were very lucky this last summer and can't wait to see what becomes of these seeds.